Brisket to me is one of the easiest cuts of meat to smoke, but like I say, "I'm not competing, just eating." I go for flavor and juicy texture, not really giving much consideration to the bark because I cook for leftovers. On the second day and following days the bark just isn't the same as right after the smoke.
I think a first brisket has the same intimidation factor as someone's first turkey because it is such a big cut of meat that can be financially costly if not done right to the proper final internal temperature. With turkey you can food poison people too. Much less chance of that happening with a brisket.
I've roasted many a briskets over the years in the oven, then transferred that experience to the smoker. In the oven you season the brisket, put it in a roasting pan, add a little liquid, seal it up, roast it for three hours or so at 325F then uncover for the last half hour or so. Let it rest then serve. Tender and delicious.
Just like any recipe though there are a bunch of ways people prefer to successfully smoke their briskets; trim/no trim, mustard/EVOO/nothing as a season sticker, season night before/season just before putting on the smoker, fat side up/down, wet/dry smoke, rubs or SP(OG), woods to use, low n'slow/hot n' fast/mid-range temps, wrapped/not wrapped/when to wrap, 190/195/200/203/205/210 final temp, butter resistance toothpick test/bend test, etc. It is all those variables that make smoking a first brisket even more intimidating and confusing. A sure fire way to start a word war is to post a brisket smoking process.
Let me fire the first shot. In reality a smoker is a smoky oven. Lower temps extend the cooking time but the process can be very similar to and practically as easy as the oven. A dual probe wireless thermometer makes it simple. A K.I.S.S. process for a first brisket is season the meat, wet smoke at 250F for 4 hours, wrap with a little liquid, insert the probe through the wrap, remove when the IT is 200F, let it rest wrapped for an hour or more, then slice and serve. Trust me, for a first brisket, it will taste good, tender and juicy.
K.I.S.S. it the first time, then make changes to your personal preferences and timing with experience. Don't fear the brisket. LOVE the brisket.